Peanut Chikki
A popular winter snack of India, commonly enjoyed during the kite flying festival (Uttrayan)
Ingredients
- 2 cups peanuts blanched
- 2 cups grated jaggery I use Laxmi Brand natural jaggery
- 1 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 2 tbsp water
- 2 tsp ghee
Instructions
- Roast the peanuts on a low flame until crunchy.
- Once cooled, crush the peanuts into a coarse mixture. Add cardamom and nutmeg powder to the mix.
- Keep a bowl of water ready to test the consistency of jaggery. Also have a parchment paper ready to roll the chikki.
- In a medium skillet melt the jaggery along with water and ghee on a medium heat. Continuously stir the jaggery and cook until it reached hard ball consistency.
- Hard ball consistency - when you drop jaggery syrup in a bowl of water, it forms a hard ball.
- Turn off the flame and stir in the peanut mix to form a dough.
- Work quickly; transfer the mix on a prepared parchment paper and roll quickly to desired thickness.
- While the chikki is still hot make the cuts.
- Let the chikki cooled down completely before breaking into pieces.
- Store the chikki at room temperature in an airtight container